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Ingredients
- 1 pound ground pork
- 4 cups water
- 2 14 1/2ounce canlower-sodium beef broth*
- 1 14 1/2ounce canno-salt-added diced tomatoes with basil, garlic, and oregano, undrained
- 1 6 ounce cantomato paste*
- 1 cup chopped onion (1 large)
- 3/4 cup wild rice, rinsed and drained
- 6 clovesgarlic, minced
- 2 tablespoons Italian seasoning, crushed
- 1 1/2 teaspoons paprika
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 9 ounce packagefresh spinach, chopped
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
Details
Servings 8
Adapted from bhg.com
Preparation
Step 1
1. In a large skillet cook pork over medium heat until no longer pink, using a wooden spoon to break up meat as it cooks; drain off fat.
2. In a 4- to 6-quart slow cooker combine cooked pork, the water, broth, tomatoes, tomato paste, onion, uncooked wild rice, garlic, Italian seasoning, paprika, fennel seeds, black pepper, salt, and crushed red pepper.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir spinach into soup.
4. Serve topped with cheese.
Nutrition Facts (Italian Wild Rice Soup) Servings Per Recipe 8,
cal. (kcal) 272,
Fat, total (g) 11,
chol. (mg) 45,
sat. fat (g) 5,
carb. (g) 24,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 6,
sugar (g) 7,
pro. (g) 20,
vit. A (IU) 3498,
vit. C (mg) 16,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 4,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 85,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 632,
Potassium (mg) 722,
calcium (mg) 162,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet
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